Instructions

1 - 2 tsp mint or peppermint flavoring oil* (Start with less and adjust to taste.)

For the middle layer:

1/4 cup coconut butter, melted

3 tbsp coconut oil, melted (or cacao butter for smoother texture)

1/2 - 1 tbsp honey or maple syrup (optional)

1/8 - 1/2 tsp mint flavoring oil* (Start with less, adjust to taste.)

dash salt (very small dash)

*Important: I used Frontier flavoring oil which is mint oils diluted in a carrier (sunflower). Start with low amount of flavor and adjust to taste. If you use peppermint instead of mint, use less as it's more intense. I use 1 1/2 tsp mint OR 3/4 (up to 1) tsp peppermint (both were diluted flavoring oils) for chocolate layer and 1/2 tsp mint OR 1/4 tsp peppermint for middle layer. This is what suits my taste. I prefer using mint over peppermint (mint includes spearmint and peppermint oils) for this recipe. See notes for extract amount and other alternatives.

**If using mint leaves, only add mint oil if needed to taste. The mint leaves give plenty of flavor on their own.

Directions:

Melt coconut butter set aside. To melt in the jar, place opened jar in a saucepan with water and place over low heat until melted. This may take 10-15 minutes. Once coconut butter is melted, set aside and add coconut oil to small Pyrex and place in saucepan of water to melt. Mix sweetener into coconut oil and mix well. Set these aside until ready for middle layer.

Melt chocolate in a dry glass bowl set over a saucepan of barely simmering water. Do not allow water to get in the chocolate. While chocolate is melting, cut a piece of wax paper to fix the bottom of a 8x8 glass pan. (See notes for using mini cups.) If using parchment paper, you will need to dab melted chocolate under each corner to hold it down. *If you want to temper your chocolate, see this post from David Lebovitz.

Remove chocolate from heat and wipe moisture from bottom of bowl. Add coconut oil and mint flavor, mixing well. Pour half (about 1/3 cup) of chocolate into pan and spread with the back of a spoon or gently shake pan to distribute. Place in freezer for 4-6 minutes or until just firm.

While chocolate is setting, mix together melted coconut butter, coconut oil/honey, mint flavor, salt and optional color. Add green powders until you reach desired color. I use about 1/16 of spirulina and 1/8 of green matcha powder together. I like the color with a mix of both, but you can use either or both. (With this small amount, it won't affect flavor.)

*For mint leaves, add all ingredients to food processor (except mint flavor) to puree for color and flavor. Add mint flavor only if needed to taste.